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fresh blueberries and sour cream pound cake by rr

(2 ratings)
NewYorkWoman avatar
Recipe by
Rose Rauhauser
@NewYorkWoman
Bronx, New York to York, PA

Love using fresh berries in season. This uses 2 cups and is also great toasted with butter for breakfast.

(2 ratings)
yield 6 or more
prep time 20 Min
cook time 1 Hr

Ingredients For fresh blueberries and sour cream pound cake by rr

  • CAKE
  • 3/4 c
    butter, softened
  • 1 1/2 c
    sugar
  • 4
    extra large eggs
  • 1 tsp
    vanilla
  • 3 c
    flour
  • 1 1/2 tsp
    baking powder
  • 3/4 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1 c
    sour cream
  • FILLING
  • 1/4 c
    packed brown sugar
  • 1 Tbsp
    flour
  • 1/2 tsp
    cinnamon
  • 2 c
    fresh blueberries
  • GLAZE
  • 1 c
    confectioners' sugar
  • 3 Tbsp
    milk

How To Make fresh blueberries and sour cream pound cake by rr

  • 1
    In a large bowl, cream butter and sugar; add eggs one at a time, beating well after each. Beat in vanilla.....Combine flour, baking powder, baking soda and salt, add to creamed mixture alternately with sour cream beating well after each addition, begin and end with flour.
  • 2
    Spoon 1/3 of batter into bottom of greased and floured 10 inch tube pan. Combine brown sugar, flour and cinnamon, sprinkle half over batter, top with 1 cup of berries, repeat another layer, top with batter only. Bake at 350 for 55 to 65 minutes, test. Cool in pan 15 minutes remove to wire rack. Cool. Glaze. Combine glaze ingred. drizzle.
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